Chocolate Walnut Rugelach.

23Dec12

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The holidays are back and with them, butter, sugar, spice and truly, everything nice. It’s not my fault I get them mixed up though? Brisket and rugelach for Christmas? Sounds about right. After all, if it’s wrapped in a cream cheese dough, it really fits in with any and al holidays. Because really, what’s better for a rainy holiday morning than something rolled and filled with a ground chocolate and spices?

Oh yeah. Sticky buns rolled with cinnamon and sugar. Babka baked through with chocolate and topped with streusel. I guess I have a thing for rolling and filling pastry.

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Woops. You’ve caught me. Once a year Christmas rolls around and with it, something baked and well…rolled. The best part—aside from pure and absolute deliciousness—is that a rolled pastry is always more impressive and looks like more work than it actually is. 30 cookies later, you don’t know how you ended up with such cute little cookies. And then you turn around and half of them are gone.

How did that happen?

Recipe on the following page.

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Chocolate Walnut Rugelach
Adapted from Joan Nathanson

Dough

1 cup (2 sticks) unsalted butter, room temperature
8 oz. cream cheese, room temperature
2 cups flour
Pinch coarse salt
1 tablespoon white sugar

Filling

8 oz. chocolate, mixed bittersweet and semisweet
1 cup walnuts, toasted
¼ cup (½ stick) unsalted butter, room temperature
¼ cup dark brown sugar, packed
Pinch coarse salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger

Cream, egg wash

Sanding sugar

1. Combine the butter and cream cheese in the bowl of a standup mixer fitted with the paddle attachment until light in volume. Add the flour, salt and sugar and mix on low-speed until just combined, about 3 minutes. Turn dough out onto a lightly floured surface and knead once or twice until homogenous. Divide dough into thirds and shape into discs. Wrap in plastic wrap and refrigerate for one hour.

2. While dough is chilling, combine chocolate, walnuts, butter, sugar, salt, and spices in the bowl of a food processor. Pulse until filling is the texture of coarse sand.

3. Preheat oven to 350°F. Roll out one disc of dough on a lightly floured surface to a 1/16 of an inch rectangle. Cut dough into 8-10 very long shaped trapezoids. Spread each with about a tablespoon of filling. Roll dough. Place on a parchment lined baking sheet and brush with cream or an egg wash (egg beaten with a tablespoon of water.) Sprinkle with sanding sugar. Bake for 25-30 minutes, or until golden brown. Repeat with remaining dough discs.

4. Enjoy with coffee.

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3 Responses to “Chocolate Walnut Rugelach.”

  1. I’ve marked this–I’ve loved rugelach ever since I first sampled it at a bakery in Chicago. Now I have a Silpat so they shouldn’t stick to my cookie sheet. Thank you for your beautiful photos, too!


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